Recipe Comments & Reviews

First, I want to thank you for donating 10 meals to "Feeding America". I pinned this recipe. As a recovering homeless, when I saw your contribution notice, it meant a lot to me.Second, I want to thank you for Box Tops for Education. I only purchase Land o Lakes Sweet Cream Butter. I don't have children, but rip off those box tops and give them to my BFF for her granddaughter.Third, I followed your instructions exactly, and these Buttercreams are delicious.FIVE STARS - you guys ROCK!

Posted Apr 24 2015
by Mary Margaret D.

Test Kitchen Comment

From:

Mallory

Hi Mary, thank you so much for your nice comments! We really appreciate them, and your support to the Pin a Meal, Give a Meal campaign. Happy baking!

Posted April 24, 2015

The buttercream is a nice flavor and texture. Using chocolate chips and shortening to coat is foolish. If you properly temper good chocolate (definitely NOT chocolate chips), you will get a much nicer coating. And NEVER dip anything into tempered chocolate that isn't room temperature.

Posted Mar 10 2015
by Trisha

made these for the first time at Christmas and I had to hide them from the family so I could still have some to give away. Thats was after they devoured 3 batches. Now they have me making them again for them and friends. I used strawberry jam, cinnamon whiskey and lemon If using the preserves or the whiskey I had to add more powdered sugar. This recipe is on my Christmas candy list that I will make every year. Well worth it. You won't be disappointed. Thank you for sharing it.

Posted Feb 28 2015
by heather

If you add a berry puree, how much do you add?

Posted Nov 24 2014
by Mary Kate

Test Kitchen Comment

From:

Cindy

I have not made this recipe and used berry puree. Without testing it I cannot be sure of the exact amount to add. You would not want to add more than about a tablespoonful. You do not want to change the consistency of the mixture.

Posted November 24, 2014

what was the ratio for the choc. and paraffin?

Posted Nov 02 2014
by cathy

Test Kitchen Comment

From:

Cindy

You should use 2 tablespoons for every 2 cups of chocolate chips you use.

Posted November 03, 2014

This recipe sounds delicious! Curious...how long will they last once I make them? Don't want to make them to soon before I give them as gifts. Thanks!

Posted Oct 26 2014
by Louise

Test Kitchen Comment

From:

Mallory

Hi Louise, We would suggest keeping them refrigerated in an airtight container for up to two weeks. Happy baking!

Posted November 19, 2014

Fabulous recipe; definitely don't pollute it with shortening! I use a skewer and a toothpick to dip the chocolates, then patch any holes with warm chocolate. I find my slow cooker is a great "fondue" pot that allows me to keep the chocolate at the correct temperature and consistency.

My chocolates come out to a bit less than 60 because I make the balls slightly bigger; otherwise, to me, the chocolate overwhelms the delicate filling taste.

Posted Oct 01 2014
by Heidi

This is the most decadent candy I have ever made! I've made them with different flavors also......my 3 favorites are coconut, brandy and cinnamon whiskey. I don't even like the latter 2 as drinks....I had them at a friends house and loved them. When I asked what was in them my friend laughed at me as she told me , knowing I don't drink and if I had known ahead of time probably wouldn't have ate them! As far as the cinnamon whiskey flavor goes I myself don't even taste the whiskey because the cinnamon flavor taste just like those old fashioned red hot candies do. You don't want to use too much! I also add a little more powered sugar depending on the amount of liquid favoring I use.

Posted Mar 07 2014
by sage05

This candy is delicious.You should try iy.

Posted Dec 11 2013
by linda

Delicious recipe. I divided the filling into three bowls and flavored one vanilla, one chocolate, and one blackberry (using concentrated blackberry purée). I rolled the filling into small balls and then froze them. I used milk chocolate to coat the vanilla butter creams and dark chocolate to coat the chocolate and blackberry creams. Freezing the balls seemed to alleviate the need for extra sugar to stiffen the dough. I added a small amount of white cooking paraffin to the chocolate to thin it and to make the buttercream s'more stable at room temperature. They all turned out great - blackberry is the best.

Posted Nov 27 2013
by Lorrie

I have not yet made this but I want to know if these must remain in the refrigerator when they are all done because they contain cream cheese. Please let me know as soon as possible since I want to make these for a gift. Thanks Debbie

Posted Apr 20 2013
by debbie m.

Test Kitchen Comment

From:

Cindy

Debbie -It would be best if you stored these Buttercreams in the refrigerator.

Posted April 24, 2013

These are wonderful. My husband and cousin just love them. I agree with Julie that is the way to make them. I freeze all of my balls that I have to dip to make them easier to handle.

Posted Dec 22 2012
by Sandi

Good recipe and easy to make with a couple of caveats: the chocolate must be just barely warm enough to still be liquid and I freeze the buttercream balls before I dip them, otherwise, the chocolate melts them and a mess happens. Also, I use butter instead of shortening inn the chocolate coating as well as a very small amount, less than .25 oz, of plain poarafin. It stabilizes the coating, making it resistant to melting the second you pick one up. There is no discenible change in texture or in taste*I have also added concentrated fruit purees, like raspberry and blueberry for flavor variations and they are a major hit..All in all, a very good recipe.

Posted Dec 19 2012
by Julie

My husband loves these. He use to get them in Cincinnati as a boy. ALWAYS use butter not margarine.

Posted Dec 18 2012
by Vickie

I made this exactly as suggested and it was the most fabulous candy recipe I have made in my entire life. The candy reminded me of See's candy. It was that mouth watering delicious!

Posted Dec 11 2012
by Marie

It's a simple recipe that works but but leave out the shortening, use butter or nothing, otherwise you get that NASTY shortening coating on your tongue or like cheap chocolates are made with...hydrogenated oils, YECH!!!!!

Posted Sep 12 2012
by wesley

EXCELLENT. My Belgian husband loves these. Of course I used real Belgian chocolate. Make sure you refrigerate the mixture for 2-4 hours to ensure firmness. Also, I didn't use toothpicks to dip these; I used a spoon to lightly place them (one at a time of course) in the melted chocolate then I used a fork to let the excess chocolate drip off and placed them on a paper-lined baking sheet. MAKE SURE THE CHOCOLATE IS NOT TOO HOT TO DIP THE BALLS IN.

Posted Dec 09 2011
by moyaerts

I made this recipe and it was a hit with my family. The grandchildren loved it. I followed the directions as written and had great results. Thanks for a great recipe. I rate this recipe 5 stars.

Posted Feb 14 2011
by Judy S.

the only reason the recipe didn't get "excellent" is that too many of us mentioned the need for more 10X sugar. the recipe really is excellent tasting though. however, one must add more 10X sugar. the first time i made with orange extract, followed recipe and it was excellent, but a pistol to work with. second time, today, i made with vanilla extract and more 10X balls are much more manageable. now to keep the chocolate from melting all over ones fingers...

Posted Feb 08 2010
by AM

This recipe met with rave reviews. The only suggestion I have is the amount of powdered sugar. Y'all who had a difficult time with the candy have to just check the consistency of the filling and add extra sugar accordingly. This is especially true if you use a microwave to soften the butter.

Posted Jun 17 2009
by Jacqueline

Although a little difficult to dip in chocolate, these buttercreams are absolutely delicious! I have tried them with both vanilla and almond extracts and have had amazing results!

Posted Feb 15 2009
by Laurie

I will absolutley make these again. Made vanilla and orange flavored. Next time will make centers smaller. Must work quickly but well worth the effort.

Posted Dec 30 2008
by K

Not as easy to make, you have to work fast in rolling the balls, and I had to keep placing them back in the fridge. Once I dipped them, the chocolate starts to melt the cream cheese mixture, so you have to work fast again. I don't know if I would make them again.

Posted Dec 17 2008
by Neyda

the only problem I had was dipping them in the melted chocolate. They didn't hold up well and I had to add more conf sugar. My husband loves them so I will make them again for him.

Posted Dec 10 2008
by Vickie

These are wonderful! Everyone compliments on them. And they're very easy to make.

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